Directions

30 Minute Healthy Veggie Ramen

But what is it? Well, it’s a Japanese soup that consists of noodles served in a meat, fish or vegetable-based broth. Often flavoured with soy sauce, rice vinegar and miso paste, and uses a variety of toppings such as spring onions, pak choi, mushrooms, aubergine… it can literally be anything! In my recipe, I use beetroot to give the broth a rich colour and they are high in energy!

In Japan, there are at least 22 different styles of Ramen to suit all taste buds.

3. Add the sliced mushrooms and aubergines to a non-stick flat oven tray and roast for 15 minutes. The mushrooms will shrivel up, that's the idea so don't worry. [Optional] After 15 minutes drizzle honey (vegans: agave nectar) over the aubergine and season well. Roast for another 5 minutes until caramelised.

4. Add the noodles to the ramen and cook until instructed on the pack.

5. Divide the broth between the bowls with the noodles, sliced spring onions, coriander, sliced red chilli and top with the mushrooms and aubergines.